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Hot-smoked Salmon and Mustard Potatoes
Ingredients
4 medium baking potatoes
25g (1oz) butter
200g (7oz) hot-smoked salmon, flaked
2tbsp finely chopped fresh flat-leafed parsley
1tbsp wholegrain mustard
Cured in a different way to cold smoked salmon, this makes a fantastic midweek supper
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Method
1 Preheat the oven to 220°C (200°C fan) mark 7. Halve the potatoes, then score the cut sides with a criss-cross pattern to help them cook more quickly. Bake in the oven for 30-40min until cooked.
2 Preheat the grill. Scoop the cooked potato flesh into a bowl, reserving the skins, then add the butter and lightly mash. Stir in the salmon, parsley and mustard, mix well and season. Return the mixture to the skins and grill for 5min until crisp and golden. Serve with a green salad.
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